I think lemon and cheesecake is a great combination.  Debbie doesn’t like lemon so this is not for her.  Kelli doesn’t like cheesecake so it’s not for her.    If you insist on a sweet topping on your cheesecake, into a tart one, then this is for you.  Otherwise, this is a nice recipe to try.

If lemon and cheesecake together doesn’t turn you clock, pick another recipe from this free e-book.

The Lemon Lover’s Cheesecake Recipe

Only a lemon lover would top a cheesecake with lemon filling and drizzle it with lemon sauce.  If you want to bypass those two additions or don’t have the filling or source, try piling Lemon Cloud Whipped Cream on your cheesecake.

2 1/4 cups graham cracker crumbs

1/4 cup granulated sugar

4 tablespoons butter


Mix the graham cracker crumbs and sugar together in 9-inch springform pan.  Melt the butter and pour it over the cracker mixture.  Stir to combine.  Shape the crust across the bottom of the pan and up the sides.

See this blog post on how to form a crust for a cheesecake >

We love our Candy Apple Red Silicone Springform Pans.  Almost any recipe that fits goes in our red pans—cakes, brownies, cornbread, as well as cheesecakes.  They don’t leak.  Peel the ring off just like a candy wrapper.  And cut right on the glass base.

To make the filling:

1 1/3 cups granulated sugar
4 8-ounce packages of cream cheese
7 large eggs
2 teaspoons Madagascar vanilla or equal

Preheat the oven to 325 degrees.

  1. With your stand-type mixer and the paddle attachment, beat the sugar and cream cheese together until smooth, about five minutes.
  2. Beat in the eggs one at a time.  Add the vanilla.  Scrape the sides down and continue beating for another two minutes.  Pour the batter into the prepared crust.
  3. Bake for 15 minutes, then turn the temperature down to 300 degrees and continue baking for another 55 to 70 minutes or until the cake tests done.  (A knife inserted one inch from the center will come out nearly clean when done.)

Get Premade Lemon and Other Pastry Fillings Here >

Let the cake cool on a rack for ten minutes.  Spread lemon pastry filling over the depressed portion of the cake leaving the outer edge exposed.  The lemon filling should be about 1/2 inch thick.  Chill until serving.

Optional Lemon Cloud Whipped Cream

Use this instead of or with the lemon filling.

2 cups whipping cream
1/2 cup granulated sugar
2 teaspoons lemon flavor
1 tablespoon lemon zest

Whip the cream to soft peaks.  Add the sugar, flavor, and zest and continue whipping.